quinoa veggie burger recipe, or grounding burgers

In examining what foods could assist in keeping my energy grounded throughout the day, I came up with this recipe for quinoa veggie burgers. My measurements are approximate since I tend to prepare food based on sight and taste.
 
1 and 1/2 cups quinoa, cooked
1 cup brown rice, cooked
1 medium onion, diced
1 large carrot, diced
5 cremini or shiitake mushrooms, diced
1/2 red bell pepper, diced
2 cloves garlic, diced
1 celery stalk, diced
5 sun-dried tomatoes heated in hot water for 5 minutes or until they are just getting soft, chopped
a few sprigs of fresh thyme
black pepper, lots of it
about 2T apple cider vinegar, or to taste
about 1T shoyu, tamari, or to taste
1/4 cup flax seed, ground

Saute ingredients starting with onion, then add the rest one at a time; thyme, carrots, mushrooms, red bell pepper, garlic, celery, and sun-dried tomatoes.
Combine cooked quinoa, cooked brown rice, ground flax, sauteed veggies, apple cider vinegar, shoyu, and pepper.
Remove about half of the mixture and put in a food processor to blend it a bit.
Add the blended mixture to the rest and use your hands to squeeze and mix.
Form into burger shapes and heat on a lightly oiled pan for a few minutes on each side.

Have fun experimenting with different ingredients. Try mixing black and white quinoa for a little variety, or use whatever wonderful vegetables are in season. Add a cup of cooked black beans and spice it up with cumin and chili powder. If the burgers are formed, placed on parchment paper and put in a container, they can be frozen for future use. Just be sure to cover them and heat them on low.

Enjoy!